Ingredients for Black Eyed Pea Gumbo
- Ranch Style Black Eyed Peas
- Ranch Style Black Eyed Peas With Jalapenos
- Beef Broth
- Diced Tomatoes
- Sausage Links
- Diced Green Chilies
- 1 green bell pepper, sliced
- 2 stalks celery, sliced
- 10 Minute Success Rice
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How to Make Black Eyed Pea Gumbo
- Slice 1 green bell pepper, 2 stalks celery, and 1 lb andouille sausage into 1/2-inch pieces.
- In a large crock-pot or Dutch oven, combine the sliced bell pepper, celery, sausage, 1 (15-ounce) can black-eyed peas (drained and rinsed), 1 (28-ounce) can crushed tomatoes, 4 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or more, to taste), and 1 teaspoon salt.
- **Crock-pot:** Cook on high for 3 hours, or low for 6-8 hours. Stir in 1 cup cooked rice during the last 30 minutes of cooking.
- **Stovetop:** In a large Dutch oven or pot, bring all ingredients (except rice) to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally. Stir in 1 cup cooked rice during the last 10 minutes of cooking.
- Serve the gumbo over cooked rice (optional: serve gumbo separately and allow guests to add their preferred amount of rice).
- Leftovers can be stored in the refrigerator for up to 3 days. Add additional tomato juice or tomato sauce if needed to thin the gumbo.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
7g
Fat
27g
Carbs
17g